Applelicious Dutch Baby
Though it’s typically served for breakfast, a Dutch baby makes a sweetly satisfying dessert when topped with lots of luscious fresh fruit and warm brown sugar.
- 1 cup 120 g plain (all-purpose) flour
- ½ cup 106 g packed brown sugar, divided
- ½ tspground cinnamon divided
- 6 large eggs
- 1 cup 240 ml milk
- Olive oil spray
- ¼ cup 56 g butter
- 3 medium apples cored and cut into ¼-inch (6-mm) slices
- Icing sugar powdered sugar
- Combine the flour, ¼ cup (103 g) of the brown sugar, and ¼ teaspoon of the cinnamon in a resealable plastic bag and store in a dry, cool place until ready to use.
ON THE TRAIL
- Prepare a mound of wood coals (see How to build a great campfire for cooking), hardwood lump charcoal, or charcoal briquettes.
- Meanwhile, whisk together the eggs, milk, and flour mixture in a medium bowl until well blended.
- Move about a quart’s worth of coals to the cooking pit and arrange them in a ring. Lightly spray a dutch oven with oil and heat it over the coals. Melt the butter in the oven, then pour in the egg mixture. Spread the apples evenly over the surface and sprinkle with the remaining ¼ cup (103 g) sugar and the remaining ¼ teaspoon cinnamon. Cover and place 1½ rings of coals on the lid.
- Bake over medium heat for 20 to 25 minutes, or until the pancake is puffed and golden all over. (Call the kids over to ooh and ahh at your creation once you take the oven off the heat, because the pancake will deflate shortly after the lid is removed.)
- Dust the pancake with powdered sugar before serving.
Try this recipe with pears, or half apples and half pears. If it’s summertime and you want to take advantage of seasonal berries (imagine how beautiful it would be if you could forage wild blackberries near camp?), bake the Dutch baby with any combination of berries and scatter a handful of fresh berries on top before serving.